- Costa Rica - Sabanilla Black Diamond Natural Grind:Fine - Espresso technical qualities

technical qualities

Several years ago there was a natural disaster that destroyed a large part of the community in the cantón

I wanted a company that roasted exceptional speciality coffee while giving our profits back to those in need in our local community and around the world

The label was designed by former Michigan State University track hurdler Jake Hamilton

- Costa Rica - Sabanilla Black Diamond Natural Grind:Fine - Espresso technical qualitiesIf you remember our coffee from the Los Lajas Micromill it was a "Black Diamond anaerobic coffee with a 20 30 day fermentation drying time and super intense flavors. This year we chose the black diamond "natural" which is a is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic